PhotoRecipe: Digestive Cookies

Dear Friends & Eaters,

During one of my first summer classes in the UK as a teenager, I discovered McVities Digestive cookies. When I talk about “digestive cookies” to my friends in America I get mixed reactions. A couple of days ago, a friend on twitter asked me whether the cookies I was talking about were an aid for digestion or a palate cleanser.  On the other hand, if I talk about these cookies to my British or Canadian friends they always know what I am talking about and are crazy about these cookies.  The equation below represents the concept better than anything else

Chocolate Chip Cookies : USA = Digestive Cookies : UK

Digestive cookies don’t actually aid digestion but they contain baking soda, hence the name.  This homemade version also contains a lot of heart healthy fiber and they might actually be a little more “digestive” than the regular store bought cookie :-) . And they are also strangely addictive so make sure not to eat the all batch at once, especially if you have a date, job interview or brunch with the in-laws.


  • 100 gr old fashioned oats
  • 100 gr whole wheat flour
  • 80 gr brown sugar
  • 100 gr unsalted butter
  • 1tbsp milk powder
  • 1 tbsp lemon zest
  • 2 tbsp milk
  • 1 tsp kosher salt
  • 1 tsp baking powder
  • 1tbsp vanilla extract
  • 1 cup of chocolate chips

In a food processor pulse the oats until they turn into oat flour (if your grocery store carried oat flour you can use that instead).  Cream the butter and the sugar together in the food processor until they are well combined, then add the milk, vanilla extract and milk powder until the texture is similar to a slushy (about 5 minutes). Add the dry ingredients and mix just until the dough comes together and looks like tweet fabric.

Let the dough rest for 15 minutes in the fridge. Preheat the oven to 350F and line a cookie sheet with parchment paper.  Divide the dough in 2 pieces and, using a rolling pin, roll out the first part.  Make sure to add a little bit of flour to prevent the sought from sticking to your kitchen counter and rolling pin. Roll the dough to 1/4 inch thickness, and cut 1 inch rounds with a cookie cutter. Place the cookies on the baking sheet and bake them for about 10 minutes or as soon as the cookies are golden.

In the meantime, melt the chocolate in the microwave: place the chocolate chips in a microwaveable bowl, and heat on high for 30 seconds, then stir and reheat for another 30-seconds interval. Repeat until the chocolate is completely melted then coat the cookies with a layer of chocolate.

To give the chocolate a nice glossy sheen I place the cookies chocolate side up in baking sheet and cool them in the fridge.

These cookies keep for about 2 weeks but you are likely to finish them in less than 1 day because they are so scrumptious!

Ciao :-)